December 12-16 – 2017 – 12-16 de Diciembre

 

Mixed Ceviche with Yellow Chili & Passionfruit – raw sea bass, poached prawns and calamari, cured in a mix of grapefruit and lime juices, ginger, yellow chili, passionfruit, salt, pepper; cucumber strips, radish threads, and red onions; limo chilies, cilantro.

Ceviche Mixto con Ají Amarillo y Maracuyá – corvina cruda, langostinos y calamares pochados, curado en un leche de pomelo, lima, jengibre, ají amarillo, maracuyá, sal, y pimienta; tiras de pepino, hebras de rabanito, y cebolla morada; ají limos, cilantro.

Bodega Chandon Chardonnay Cuvée Reserve, Mendoza

 

Cream of Green Bean Soup – pureed soup of green beans, onion, garlic, gochugaru (Korean chili), potato, vegetable broth, cream, salt, white pepper; gochugaru oil, yogurt, chives.

Sopa Crema de Chauchas Rollizas – sopa en puré de chauchas rollizas, cebolla, ajo, gochugaru (ají coreano), papa, caldo de verduras, crema de leche, sal, pimienta blanca; aceite de gochugaru, yogúr, ciboulette.

Doña Paula Estate Sauvignon Blanc 2017, Valle de Uco

 

Portobello & Mascarpone Crepe, Garlic Sauce – semolina crepe lined with cooked ham, and a mix of portobello duxelles and homemade mascarpone; gratineed with gouda cheese; garlic and mushroom veloute; matbucha (roasted pepper, tomato, garlic, and chili relish); watercress.

Panqueque de Portobelo y Mascarpone, al Ajillo – panqueque de semolín revestido con jamón cocido, y un relleno de duxeles de portobelo y mascarpone casero; gratinado con queso gouda; veloute de ajo y champiñones; matbucha (salsa de morrón asado, tomate, ajo, y ají); berro.

Bodega Monteviejo “Festivo” Rosé 2016, Valle de Uco

 

Milk-Braised Flank Steak, Barley & Carrots – flank steak marinated in miso, espresso, cumin, merquén (smoked chili), black pepper, salt, then braised in milk for five hours at 120°C; pearl barley cooked in beef stock, carrots roasted with cumin, mixed together with yogurt; braising juices emulsified with butter, green onions, and cashews.

Vacio Braseado en Leche, Cebada y Zanahorias – vacío marinado en miso, espreso, comino, merquén (ají ahumado), pimienta negra, sal, luego braseado en leche durante cinco horas al 120°C; cebada perlada cocido en caldo de rés, zanahorias asadas con comino, mezclado juntos con yogúr; jugos del braseado emulsificado con manteca, verdeos, y cajues.

Finca Las Moras “Black Cabernet” 2016, San Juan

 

Seadas – traditional fried ravioli of Sardinia, filled with Sardo cheese, lime and grapefruit zests, pisco; warm honey flavored with baharat.

Seadas – ravioli frito tradicional de Cerdeña, relleno con queso Sardo, ralladura de lima y pomelo, pisco; miél tibia saborizado con baharat.

Crotta “Mistela d’Oro” 5 Años Roble Anejo, San Martín

 

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Spicy. Orange. Szechuan. Pork.

2017.Dec.16 Saturday
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Not exactly a traditional recipe, but an amalgam of a couple of different ones, until I came up with a version that I really like. As always, let’s start with the money shot…. And then let’s go back to the start…. From the right – the florets off of a decent sized broccoli; a peeled […]

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A Lovely Bunch of …

2017.Dec.15 Friday
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Honduras 5237, Palermo. It’s the only enduring thing about this place. Early on in my time in BA it was Eliot, a place with a sub-moniker of “restaurant and other passions”, the latter of which we never did discover, nor did anyone seem quite sure who Eliot was. Then it became Bardot Loisir, under chef Marco Espinoza, […]

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Steakhouse Special

2017.Dec.13 Wednesday
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Usually when I do an all meat special it’s burgers or shawarma or tacos or some combination. I’m not a big steak eater, but, now and then I get in a temporary mood, and, what the heck, let’s go for it.   First up was the group outing, #14 for the Roving Ravenous Horde, and a […]

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2017 Menu #42

2017.Dec.09 Saturday
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28 Noviembre-2 Diciembre – 2017 – November 28-December 2   Seasonal Vegetable Salpicon – Salad of cucumbers, green onions, avocados, mushrooms, green beans, palm hearts, and roasted red pepper, in a dressing of coconut milk, lime juice, olive oil, roasted garlic; herb-roasted tomato slices; chives. Salpicón de Verduras de la Estación – Ensalada de pepinos, verdeos, […]

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Bite Marks #51

2017.Dec.05 Tuesday
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Perhaps, just for kicks and grins, as the saying goes, we’ll go from the worst to the best….   Pequeña Casita China, Hipólito Yrigoyen 185, Martínez – My intention was a Chinese food crawl with a friend or two, with the idea to hit a trio (or possibly more) of places that readers have recommended in […]

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Non-Essential November

2017.Dec.04 Monday
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The flotsam, jetsam, lagan, and derelict of last month… let’s start with the simple stuff we made for lunch or dinner for ourselves:   Pork fried rice…   Tomatoes stuff with “Korean” tuna salad – tuna, green onion, hard-boiled egg, tomato in sauce of gochujang, sesame oil, honey, miso, sesame seeds, chilies, chopped peanuts.   […]

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2017 Menu #41

2017.Dec.02 Saturday
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November 24-25 – 2017 – 24-25 de Noviembre   Grouper in “Chili Water” – Grouper cured in puree of lime juice, onion, cucumber, serrano chilies, cilantro, mint, salt; ribbons of cucumber, dice of avocado, red onion, limo chilies, mint and cilantro leaves. Aguachile de Mero – Mero curado en puré de jugo de lima, cebolla, […]

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Sittin’ on the Dock…

2017.Nov.29 Wednesday
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?   It was time for planning future outings of the Roving Ravenous Horde, and over lunch at La Malbequeria, the idea of trying out “that restaurant out on the dock on the river” came up. Many years ago, when I first moved to BA, I’d mentioned the place, it was a restaurant called Muelle del Plata, […]

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